Perfect for Christmas Eve!



  • 200g cholesterol spread (use it straight from the fridge as it will already be soft. It can get very, very soft when left at room temperature)

  • 100g golden caster sugar

  • 200g plain flour, plus extra for dusting the side (I do use white flour here, which is unusual! But I found it is just too mealy with wholemeal and loses the short delicacy it should have)

  • 100g cornflour (makes it very melty in the mouth)

  • Zest of 5 little clementines


  • Heat the oven to 170 fan.

  • In a big bowl, use an electric whisk or a mixer to beat the sugar and butter together until light and fluffy.

  • Sift in the flour, cornflour and then sprinkle in the zest. Use one hand to gently combine the mix until it's a silky dough. Don't overwork it though or your shortbreads will be bendy and chewy. 

  • Sprinkle some flour on the side and roll out the dough until about 5-7mm thick. Cut out little festive shapes and lay on a parchment lined baking tray.

  • Prick the shapes with a fork to stop them puffing up and chill on their sheets in a fridge for about half an hour. 

  • Bake them for about 20 minutes. They may start to go a bit golden on the edges but you don't want them to colour too much.

  • Sprinkle some more sugar over the top and leave to cool on their sheets. When they've firmed up a bit, plonk them on a wire rack to cool completely.

  • These will go beautifully with my Christmas Eve recipe...